Vegan Classic Singaporean Bee Hoon
Transport your taste buds to the bustling streets of Singapore with this Vegan Classic Singaporean Bee Hoon recipe, a flavorful wok-fried noodle dish brimming with vibrant colors and irresistible aromas. Featuring tender rice vermicelli noodles, crisp veggies like julienned carrots, shredded green cabbage, and crunchy bean sprouts, plus golden-brown pan-fried tofu, this plant-based dish is a healthier twist on a cherished hawker favorite. The umami-rich combination of soy sauce, vegan oyster sauce, and aromatic sesame oil creates a savory, slightly smoky profile that pairs perfectly with the natural sweetness of the vegetables. Simple to prepare in under 35 minutes, this noodle stir-fry is ideal for busy weeknights or a quick crowd-pleasing meal. Serve your Vegan Bee Hoon hot and garnished with fresh spring onions for a classic finish that’ll leave everyone craving seconds! Keywords: vegan Singaporean bee hoon recipe, rice vermicelli noodles, vegan stir-fry, plant-based noodle dish, easy vegan dinner.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 2 pieces Shallots, thinly sliced
- 1 medium Carrot, julienned
- 100 grams Green cabbage, shredded
- 1 medium Red bell pepper, thinly sliced
- 100 grams Bean sprouts
- 3 stalks Spring onions, sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Vegan oyster sauce
- 0.5 teaspoon White pepper
- 200 grams Tofu, pressed and cubed
- 100 milliliters Vegetable broth
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they are soft, then drain and set aside.
Heat 1 tablespoon of sesame oil in a large wok or pan over medium-high heat. Add the cubed tofu and pan-fry until golden brown on all sides. Remove and set aside.
In the same wok, add the remaining tablespoon of sesame oil, followed by the minced garlic and sliced shallots. Stir-fry for 1-2 minutes until fragrant.
Add the julienned carrot, shredded cabbage, and sliced bell pepper. Stir-fry for another 3-4 minutes or until the vegetables are slightly tender but still crisp.
Stir in the bean sprouts and sliced spring onions, and cook for an additional minute.
Add the drained rice vermicelli noodles to the wok, followed by soy sauce, vegan oyster sauce, and white pepper. Pour in the vegetable broth to help the noodles cook through and prevent sticking.
Gently toss everything together until the noodles are well-coated with the sauces and heated through, about 2-3 minutes.
Add the pan-fried tofu back into the wok, toss to combine, and heat through for another minute.
Serve hot, garnished with extra spring onions if desired.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 31.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 899 mg | 69% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
